ABSTRACT: This aim of the
research was to obtain an optimal
concentration of Centella asiatica [H1] extract were added in processing
instant rice in order to obtain low levels of digestibility starch, with high
antioxidant activity and the best sensory properties. The results showed that
the best treatment was found in instant rice with the addition of Centella
asiatica [H2] leaf extract at 15%. This instant rce has the characteristics of starch hydrolysis rate of 15.50%, the
antioxidant activity was 67,876%, total of phenolic content was 0,271 ppm GAE,
the percentage of panelists with gave
‘like criteria’ to rice aroma, taste color and texture were 12,22%, 24,44%, 13,33% and 22,22%.